Directions:

1. Place poblano chilies on a pan and roast underneath the broiler until skin has blackened on all sides, about 10-12 minutes, turning to make sure all sides are roasted evenly. Place chiles into a plastic bag or in a bowl covered with plastic wrap and allow to steam as they cool (about 20 minutes). When cool, peel the blackened skin off the pepper and remove the seeds and membrane.

2. In a nonstick skillet, place chicken tenderloins, onion, and garlic, sprinkling chili powder, salt and pepper over the chicken; cook over medium-high heat until lightly browned and cooked through, turning chicken after 3-5 minutes. When completely cooked, remove from heat and chop chicken; place in a bowl and set aside.

3. Place the broth, roasted poblanos, and sour cream in a blender and puree until smooth (2-4 minutes). Pour the poblano mixture into the skillet and simmer over low heat for 8 minutes. While sauce is cooking, heat tortillas in the microwave for 25 seconds (cover with damp paper towel while heating to keep moist).

4. Remove poblano sauce from heat. Add 1 cup of sauce to chicken in bowl and stir in 1/2 of cheese.

5. Place some of the chicken mixture into the center of each tortilla, roll tightly, then place in baking dish (sprayed with cooking spray to prevent sticking) seam side down. Repeat with remaining tortillas. Spoon remaining sauce over top of enchiladas and sprinkle with remaining cheese.

6. Bake in 350 degree oven for 10 minutes or place under broiler for 3-5 minutes to melt cheese and allow to lightly brown on top.